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Honey-Herb Roast Chicken




Source of Recipe


unknown


List of Ingredients




2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lime juice
1 broiler-fryer chicken (2 1/2 to 3 pounds)
Salt and pepper
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried -- crushed
thyme
2 cloves garlic -- thinly sliced
Lime wedges (optional)
Fresh thyme and lemon leaves for garnish
(optional)



Recipe



Preheat oven to 375 degrees.

For glaze, in a small bowl, combine honey, soy sauce and lime juice; set aside.

Rinse chicken body cavity; pat chicken dry with paper towels. Sprinkle with salt and pepper. Slip your fingers under the skin of the chicken to loosen skin from breast. Place thyme and garlic between skin and chicken breast.

Fasten neck skin to back of chicken with a small skewer. Use string to tie drumsticks to tail. Twist wing tips under back. Place the chicken, breast side up, in a shallow roasting pan with a rack.

Roast in preheated oven 1 to 1 1/4 hours for conventional roasting. Cut string between drumsticks and brush chicken twice with the glaze during the last 5 to 10 minutes of roasting.

Cover chicken with foil and let stand for 10 minutes before carving. Transfer chicen to a platter. If desired, garnish with lime wedges, fresh thyme and lemon leaves. Makes 4 to 6 servings.